It’s beginning to look a lot like Christmas… 
Lunch and Dinner menus throughout December

We are fully booked for Christmas Day ’19…..however we are open on Christmas Eve 12-4pm, book now to avoid disappointment!

Welcome.

The ‘Old Smithy’ in Washington Village, is a 400 year old Grade II Listed building. The building has had a colourful past, formerly; a blacksmith’s forge, stables and even a pottery, it is famed locally for its connection to the capture of the highwayman Robert Hazlit, who was arrested and subsequently hanged after being spotted by a local lad, having his horse shod here by the resident blacksmith.

Things are slightly different these days.

Now ‘The Forge’, the building has undergone a full restoration and has been transformed into an eclectic, vibrant eatery, serving the highest quality, locally sourced, wholesome, fresh, seasonal British food this side of the river.
Accompanied by an extensive wine selection, locally distilled gins, real ales and great cocktails, The Forge is an excellent destination for those seeking fantastic quality food and drink, prepared by experienced talented chefs, in an historic yet cosy setting.
Our head chef, Lee Bennett, has spent the past 10+ years training and working with Newcastle’s finest chefs in some of the best restaurants across the City. Lee was awarded runner up in the recent North East Chef of the year Awards and The Forge has won Lux magazines Restaurant of the Year 2019 – Sunderland District.
We have been nominated for a prestigious Living North Award 2019… 
We want to share Lee’s passion for food with you.

Lunch

Served 12 – 4.45pm, Wednesday & Thursday, 12 – 3.45pm on Friday & Saturday.

Please note that the kitchen will close 15 minutes after our last lunch booking in order to prepare for dinner.

Nibbles & sharing boards are available.

A varied assortment of meat, fish, vegetarian small plates, sharing boards, nibbles, mains and desserts, locally sourced from the most trusted suppliers, changing with the seasons.

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Lunch Club Card

Join us for Lunch 4 times and get a free bottle of house wine on your 5th visit…

Please book as visits are also logged on our system

Lunch 11/9/19

2 small plates & 1 side @ 10.

Small plates:

Cream of mushroom soup, warm bread 6.
Whipped feta, late summer vegetables, croutons, walnuts 7.
Slow cooked tomato, spinach and blue cheese gratin 6.
Glazed cabbage and broccoli, toasted peanuts, Korean dressing 5.
Breaded fillet of plaice, warm tartare sauce, samphire 7.
Baked hen’s egg, creamed girolles, crushed potato, leeks, lemon and parsley 6.5
Crispy slow-cooked lamb belly, romesco, olive, charred spring onion 7.
Charred local mackerel, heritage tomatoes, toasted sourdough, salsa verde 7.
Chicken leg fritters, smoked bacon, anchovy mayo, soft egg 7.
North Sea fish cake, sriracha mayo, pickled carrots, bitter leaves 6.5

•••

Big plates:

Beer battered market fish, thrice cooked chips, crushed peas, tartare 10.
Andy’s mushrooms on sourdough, poached hen’s egg, spinach, truffle butter 10.
Garden salad, peas and beans, goat’s cheese, pickles, garlic croutons 10.
Lemon & thyme chicken breast, creamed potato, sweetcorn, chorizo, girolles 10.
8oz. rib-eye/fillet, fat cut chips, peppercorn sauce 20/26.5

•••

Afters:

 Thin cut fries, truffle oil, parmesan / fat cut chips / seasonal salad
Korean glazed greens, toasted peanuts / broccoli, chilli and almonds /
creamed potato / glazed carrots, fennel and cumin butter

•••

Sides 3.

Creamed potato / thin cut fries, parmesan, spiced salt / seasonal salad /
buttered Charlottes, parsley, garlic & lemon / broccoli, chilli & almonds

Please note: Due to seasonal changes, this is the most recent menu. If you would like to find the latest menu we have on offer, please call, email or contact us on Facebook. Please get in touch if you have any special requirements for your booking(s).

Sunday Lunch

Served from 12 – 6pm, Sunday.

A traditional roast, chicken, pork, beef, lamb and a vegetarian option, with seasonal starters and desserts.

 

Example Sunday Lunch Menu

 

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Dinner

Served from 6pm, Wednesday to Saturday evening.

An ever changing varied selection of starters, mains and desserts, all locally sourced and freshly prepared, by the talented local lad, Chef Lee Bennett.

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Dinner 11/9/19

Small plates:

Cream of mushroom soup, rarebit sourdough 7.5
Torched local mackerel, tomato bread, green sauce 8.
Whipped feta, late summer vegetables, walnuts, croutons 7.
Haggis scotch egg, romesco, olive, red onion 7.5
Seared king scallops, black pudding, Braeburn apple, hazelnuts 9.

•••

Big plates:

Roast monkfish, ‘scampi’, girolles, heritage potato, warm tartare 20.
Glazed breast of duck, leg scrumpet, peach, white turnip, spring onion 19.
Caramelised celeriac, spiced hazelnut, Andy’s foraged mushrooms, truffle butter 15.
Poached North Sea plaice, sweetcorn and mussel broth, chorizo, basil 19.
8oz. rib-eye/fillet, peppercorn sauce – choose your side 20/26.5

•••

Afters:

Dark chocolate mousse, honeycomb, raspberry sorbet 7.5
Beer cake sundae, pecans, caramelised banana, Horlicks ice cream 7.5
Warm plum and almond bakewell, ginger ice cream 8.
Hand made ice cream and sorbet, fruit and nut biscuit 6.
British cheese, grapes, chutney, crackers 8.

•••

Sides 3.

Thin cut fries, truffle oil, parmesan / fat cut chips / seasonal salad
Korean glazed greens, toasted peanuts / broccoli, chilli and almonds /
creamed potato / glazed carrots, fennel and cumin butter

 

Please note: Due to seasonal changes, this is the most recent menu. If you would like to find the latest menu we have on offer, please call, email or contact us on Facebook. Please get in touch if you have any special requirements for your booking(s).

 

What are you waiting for?

For parties of 8 or more, or if you have a special request, please call 0191 908 7621 to book.

All other bookings can be made following the link below:

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The Forge

Send us a message

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Emails are checked up until 5pm on weekdays, if your query is urgent please call the restaurant on 0191 908 7621.